Quick Recipe Version (TL;DR)
Quick Ingredients
- 3 lb beef chuck, cut into 1.5-inch cubes
- 6 oz thick-cut bacon, diced
- 1 lb cremini mushrooms, halved
- 10 oz frozen pearl onions, thawed and patted dry
- 6 cloves garlic, minced
- 2 tbsp tomato paste
- 2 cups dry red wine (Burgundy or Pinot Noir)
- 1 cup beef broth
- 6 fresh thyme sprigs (or 1.5 tsp dried), 2 bay leaves
- 1 tbsp Worcestershire sauce (optional)
- 2 tbsp all-purpose flour (or 1.5 tbsp cornstarch), 3 tbsp cold water
- 2 tbsp unsalted butter (for finishing sauce)
- 2 tbsp olive oil, kosher salt, black pepper
- For serving: 3 lb Yukon Gold potatoes, 6 tbsp butter, 2/3 cup whole milk
- Chopped fresh parsley, for garnish
Do This
- 1. Crisp bacon in a large skillet (6–8 min); reserve 2 tbsp drippings.
- 2. Sear beef in batches in drippings with a splash of oil (3–4 min per side); transfer to slow cooker.
- 3. Brown mushrooms (6–8 min) and pearl onions (3–4 min); stir in tomato paste (1 min) and garlic (30 sec).
- 4. Deglaze with red wine; simmer 2–3 min, scraping browned bits; pour into slow cooker.
- 5. Add broth, thyme, bay leaves, Worcestershire, and most bacon; cook Low 8 hours or High 4–5 hours.
- 6. Make mashed potatoes: boil salted potatoes 15–20 min, mash with butter and warm milk; keep warm.
- 7. Thicken stew with flour slurry; simmer 10–15 min on High. Swirl in butter, adjust seasoning, serve over mash.
Why You’ll Love This Recipe
- Slow cooker convenience with classic French bistro flavor.
- Deep, glossy red wine sauce clings to tender beef and mushrooms.
- Uses accessible supermarket ingredients and simple techniques.
- Perfect make-ahead dish that tastes even better the next day.
Grocery List
- Produce: Cremini mushrooms, frozen pearl onions, garlic, fresh thyme, fresh parsley, Yukon Gold potatoes
- Dairy: Unsalted butter, whole milk
- Pantry: Beef chuck (3 lb), thick-cut bacon (6 oz), dry red wine, beef broth, tomato paste, bay leaves, Worcestershire sauce, olive oil, all-purpose flour or cornstarch, kosher salt, black pepper
Full Ingredients
Beef Bourguignon
- 3 lb beef chuck, cut into 1.5-inch cubes
- 1.5 tsp kosher salt, plus more to taste
- 1 tsp freshly ground black pepper
- 6 oz thick-cut bacon, diced
- 2 tbsp olive oil, as needed
- 1 lb cremini mushrooms, trimmed and halved
- 10 oz frozen pearl onions, thawed and patted very dry
- 6 cloves garlic, minced
- 2 tbsp tomato paste
- 2 cups dry red wine (Burgundy or Pinot Noir)
- 1 cup low-sodium beef broth
- 1 tbsp Worcestershire sauce (optional but recommended)
- 6 fresh thyme sprigs (or 1.5 tsp dried thyme)
- 2 bay leaves
- 2 tbsp all-purpose flour mixed with 3 tbsp cold water (for slurry) or 1.5 tbsp cornstarch mixed with 2 tbsp cold water
- 2 tbsp cold unsalted butter, cubed (for finishing and gloss)
Buttery Mashed Potatoes
- 3 lb Yukon Gold potatoes, peeled and cut into 2-inch chunks
- 1 tbsp kosher salt (for the boiling water) + 1 tsp for seasoning
- 6 tbsp unsalted butter
- 2/3 cup whole milk, warmed
- 1/2 tsp freshly ground black pepper
To Finish & Garnish
- 2 tbsp chopped fresh parsley
- Reserved crisp bacon bits (about 2 tbsp)
Step-by-Step Instructions
Step 1: Prep and season the beef
Pat the beef cubes dry with paper towels so they sear instead of steam. Season evenly with 1.5 tsp kosher salt and 1 tsp black pepper. Thaw the pearl onions and pat them very dry. Set your slow cooker to Low to preheat.
Step 2: Crisp the bacon
In a large heavy skillet (12-inch) over medium heat, cook the diced bacon until browned and crisp, 6–8 minutes. Transfer bacon to a paper towel–lined plate, leaving about 2 tbsp bacon drippings in the pan. If you have less, add a drizzle of olive oil to reach 2 tbsp fat.
Step 3: Sear the beef
Increase heat to medium-high. Sear beef in 2–3 batches, without crowding, 3–4 minutes per side until deeply browned. Add a splash of olive oil between batches if the pan looks dry. Transfer browned beef to the slow cooker as it’s ready.
Step 4: Brown mushrooms and onions; build the base
Add mushrooms to the skillet and cook, stirring just occasionally, until they release their moisture and take on color, 6–8 minutes. Stir in the pearl onions and cook 3–4 minutes more. Add tomato paste; cook 1 minute, stirring, then add garlic and cook 30 seconds until fragrant. Pour in the red wine; simmer 2–3 minutes, scraping up browned bits, until slightly reduced.
Step 5: Load the slow cooker and braise
Transfer the wine-mushroom mixture to the slow cooker. Add the beef broth, Worcestershire (if using), thyme sprigs, bay leaves, and most of the bacon (reserve 2 tbsp for garnish). Stir to combine. Cover and cook on Low for 8 hours (or on High for 4–5 hours) until the beef is fork-tender.
Step 6: Make the buttery mash
About 35 minutes before serving, place potatoes in a large pot and cover with cold water by 1 inch. Add 1 tbsp kosher salt. Bring to a boil, then simmer until very tender, 15–20 minutes. Drain well, return to the hot pot, and let steam off for 2 minutes. Add 6 tbsp butter, warm milk, 1 tsp salt, and 1/2 tsp pepper. Mash until smooth and creamy. Cover to keep warm.
Step 7: Thicken, finish, and serve
Discard thyme stems and bay leaves from the slow cooker. Skim any excess surface fat. Stir together flour with cold water to make a smooth slurry, then stir it into the stew. Switch the slow cooker to High and cook, uncovered, 10–15 minutes until the sauce is glossy and lightly thickened. Swirl in 2 tbsp cold butter. Taste and adjust salt and pepper. Spoon mashed potatoes into warm bowls, ladle the bourguignon over the top, and finish with reserved bacon and chopped parsley.
Pro Tips
- Dry surfaces brown best: pat beef, mushrooms, and pearl onions thoroughly before searing.
- Use a drinkable dry red wine; Burgundy or Pinot Noir gives a balanced, silky sauce.
- Do not overcrowd the pan when searing—brown in batches for that deep, restaurant-style flavor.
- For the glossiest sauce, swirl in cold butter at the very end, off heat.
- Prefer a thicker gravy? Add an extra 1 tsp slurry and heat a few minutes more.
Variations
- Gluten-Free: Use cornstarch slurry (1.5 tbsp cornstarch + 2 tbsp cold water) instead of flour.
- No-Wine Version: Substitute with 2 cups beef broth plus 2 tbsp balsamic vinegar for depth.
- Instant Pot: Sauté bacon and sear beef on Sauté, add remaining ingredients, pressure cook High for 35 minutes, natural release 15 minutes; thicken on Sauté.
Storage & Make-Ahead
Beef bourguignon improves overnight. Cool, then refrigerate in airtight containers for up to 4 days or freeze up to 3 months. Reheat gently on the stovetop until simmering; add a splash of broth if needed. Mashed potatoes keep 3 days refrigerated; reheat with a bit more warm milk to restore creaminess.
Nutrition (per serving)
Approx. 860 calories; 46 g protein; 40 g fat; 50 g carbohydrates; 4 g fiber; 5 g sugar; 950 mg sodium. Values are estimates and will vary with ingredient brands and portion sizes.
